« on: April 30, 2015, 11:44:58 AM »
You could just raise your expected final gravity a few points. You'll be consistent at least.
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I need to go back to the morebeer forum, years and years ago, when Denny made fun of me for brewing a s"Mores stout with graham crackers, marshmallows and chocolate.
The lower attenuation and diacetyl production for 1968 just wasn't as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter.
I have no problems getting 1968 to attenuate. I've used it in everything from small beers to big beers and it does just fine.
Big pitch, 02, and time (at least for the big beers).
1968 will regularly take my old ale from 1.09ish to 1.15 or thereabouts.
However, I've not used the west yorkshire and maybe a split batch is in order.
I routinely get 75 - 80% out of 1968. Never diacetyl. It just needs to finish a bit warmer.
Maybe it just likes Chicago water...
Calculate what you would use for bottling, cut it in half and naturally carb in the keg, 10-14 days at 70+ will carb nicely.
You may have to adjust the pressure or degas a bit once in the kegerator to get a good pour but this method has always served me well.
I would suggest purging the keg with co2 and be sure to blast some co2 to seal the lid well
The problem with carbonating with sugar rather than force carbonating is that the keg loses its seal when not under pressure. The slow production of CO2 by yeast will not seal it. At least that has been my experience. Even if you pressurize the keg at the beginning, the beer will absorb the CO2faster than the yeast can produce it so it will lose its seal.
You don't have to force carb in the fridge, if that's what you'd rather do. I seldom do.